• 3 tablespoons warm water
  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup butter
  • 1/3 cup whole milk
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 1 teaspoon vanilla


  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine water, yeast and sugar. Activate the yeast for 5 minutes, or until foamy.
  2. In a small saucepan, heat butter and milk until butter melts and reaches 120 degrees. Set aside.
  3. In a medium bowl, combine flour, sugar and salt. Add to yeast mixture. Add eggs, vanilla and milk mixture to the stand mixer bowl and combine on low for 2 to 3 minutes until dough starts to come together. Once mixed, knead for 3 minutes until dough is shiny and elastic. Transfer to a large greased bowl and cover for an hour until dough doubles in size.
  4. Spray a 9x5 loaf pan with nonstick spray and line with parchment paper.
  5. Roll risen dough out on a floured surface to approximately 20 by 12 inches. Brush with melted butter and sprinkle with cinnamon sugar mixture. Press nut mixture across the dough evenly. Cut dough into 6 strips lengthwise and stack each strip on top of each other. Cut into 4 even squares and stack standing up in loaf pan. Cover with plastic wrap and let dough rise for approximately one hour until it fills out the pan.
  6. Preheat the oven to 350 degrees.
  7. Bake bread for 30 to 40 minutes, until golden. Once cooled, remove from pan and drizzle with honey rosewater syrup. Bread will keep up to 4 days covered.